Chips and Dip and Dip and Dip...

When it comes to snacking, I love dips. There is just something so satisfying about combining the crunch and (usually) saltiness of the chip, with the fresh, coolness of the dip. Whether it is tortilla chips in salsa or a creamy taco dip; or pita chips in hummus, or potato chips in French Onion dip, I am all in! I will even go beyond chips and use crunchy vegetables. Carrots in a dill weed dip, celery in a buffalo sauce. I just love to dip!

When we entertain, I generally like to have some dips. Some dips I make, some dips I buy. Some dips are warm, some dips are cold. I like to make versatile dips that can be used with many dippers. I like to make a dill weed dip that works well for carrots, pumpernickel bread, and potato chips alike. I like to have many dips that will work with one chip. I like to serve a salsa, a spicy taco dip, a guacamole and a chili cheese dip for tortilla chips. I love to have a little bit of everything, so that everyone can find their favorite. (I love to host too! - for one thing it is an inspiration to me to organize and clean (I am a bit of a pile builder and sometimes need motivation to get through them), but mostly I love to cook and share my favorites and love that others enjoy the things I make.)

Tonight we are having some friends over for game night (and likely will watch The Ohio State University men's basketball team try to advance to the finals in the tournament). Since we aren't gathering until later in the evening, there won't be a meal component to our gathering (sometimes we meet earlier and share dinner), so the focus will be on snacks. I have some tortilla chips and will put out a few dips with them. Some Wholly Salsa (and Wholly Queso if I can find it locally). I think I might mix up some taco dip and some Asparagus Guacamole. It is a dip that I first sampled at the grocery store. I am not normally a guacamole eater, but this one is delish! I serve it as a layered dip with salsa and sour cream.

Asparagus Guacamole
4 cups trimmed fresh asparagus
1 clove garlic minced
2 tablespoons onions chopped
2 teaspoons lime juice
1/4 cup green chili chopped
1/2 teaspoon salt
1/2 teaspoon cumin
1 tub Wholly Salsa, divided
8 oz container sour cream

Cook asparagus until tender. Drain well and cool. Using a food processor, blend asparagus with garlic, onion, lime juice, chilis and seasonings, until smooth. Transfer to a bowl and stir in 1/2 c salsa. Cover and chill.

To build the dip: layer sour cream, guacamole and salsa. Serve with tortilla chips.

You can also use frozen asparagus tenders, if it is not in season. The guacamole is so flavorful and works well served as a dip with grilled chicken, as well.

No compensation was received for this post. All opinions expressed are mine or those of my family. I am completing this post as a participant in the Hormel Foods Extended Family Blogger program. Hormel Foods provided some of the information for this post.